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rouille
garlicky sauce to go with fish soup
An egg yolk, olive oil, garlic, saffron, and cayenne pepper ground in a mortar makes a rouille—which is the same word in French as ‘rust,’ because of its colour.
Spread on toasted slices of baguette it’s a classic accompaniment to bouillabaisse, making soggy delicious little islands that floating in the soup.
Rouille à la Sètoise, however, is cuttlefish stew, with tomatoes, carrots, mustard, onions, Cognac, saffron and olive oil, served on rice with a dollop of aïoli.
Text © Dana Facaros
Image by foodies